Photo: Monster Marshmallow Cookies Recipe
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oats
- 1 1/4 cups crispy rice cereal
- 1 cup milk chocolate chips
- 1 cup coarsely chopped pecans
- 1 cup miniature marshmallows
For the Topping:
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
- 2 1/2 teaspoons half-and-half
- Pinch of cayenne pepper
- 1/3 cup finely chopped pecans
Directions
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.
Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.
Photograph by Anna Williams
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By jessande
Caldwell, ID
on December 26, 2012
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Love these hearty cookies!! They are so delicious, and I never go for the desserts with marshmallow as an ingredient, but I'm so glad I tried this one! They were a hit at Christmas :
By phd2be_98_11491595
Lancaster, CA
on December 16, 2012
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Every year I try and have a different cookie for the Christmas cookies and goodie plate I pass out. I tried these and they are incredible. I love that the marshallow melts and makes the cookie taste as if there is carmel in it. YUMMY! The only thing I had to play with was the size to spoon (I rolled these in saran wrap and the tried to cut them. Also, I extended the cook time to 14 minutes a batch. I could only cook six at a time because they do spread for a decent size cookie. I suggested my best friend include these in her cookie repetorie.
By Shayawn
on November 09, 2012
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These cookies are A-M-A-Z-I-N-G, the end result was awesome. I made these cookies last night for my family and they turned out great. I made a few alterations though, I used:
2 sticks of salted butter
1 large egg
1 egg yolk
1 cup of granulated sugar
1 cup of light brown sugar
1 heaping tablesppon of vanilla
2 cups of self rising flour
I mixed the first 6 ingredients in the bowl together. Once mixed well, I added the flour a little at a time then I add all the extras. (pecans, marshmellows, rice krispies, oatmeal and chips
The only problem that I ran into was that the marshmallows stuck to the pan which made the cookies hard to remove from the pan and the chocolate topping is great as well. I made the topping in the microwave verses on the oven. I WILL be making these again in the near future :-
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